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Journal Abstract Search

109 related items for PubMed ID: 12452675

  • 1. Development of enzyme-linked immunosorbent assay for evaluation of chapati-making quality of wheat varieties.
    Prabhasankar P, Manohar RS.
    J Agric Food Chem; 2002 Dec 04; 50(25):7455-60. PubMed ID: 12452675
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  • 2. Protein composition of some Croatian and German wheat varieties and their influence on the loaf volume.
    Unbehend L, Unbehend G, Lindhauer MG.
    Nahrung; 2003 Apr 04; 47(2):145-8. PubMed ID: 12744296
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  • 3. Monoclonal antibody ELISA to quantitate wheat gliadin contamination of gluten-free foods.
    Freedman AR, Galfrè G, Gal E, Ellis HJ, Ciclitira PJ.
    J Immunol Methods; 1987 Apr 02; 98(1):123-7. PubMed ID: 3559211
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  • 4. Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties.
    Singh N, Kaur A, Katyal M, Bhinder S, Ahlawat AK, Singh AM.
    Food Chem; 2016 Apr 15; 197(Pt A):316-24. PubMed ID: 26616955
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  • 5. Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties.
    Katyal M, Singh N, Virdi AS, Kaur A, Chopra N, Ahlawat AK, Singh AM.
    Food Res Int; 2017 Oct 15; 100(Pt 2):306-317. PubMed ID: 28888455
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  • 12. Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality.
    Veraverbeke WS, Delcour JA.
    Crit Rev Food Sci Nutr; 2002 Oct 15; 42(3):179-208. PubMed ID: 12058979
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  • 13. The influence of Glu-1 and Glu-3 loci on dough rheology and bread-making properties in wheat (Triticum aestivum L.) doubled haploid lines.
    Langner M, Krystkowiak K, Salmanowicz BP, Adamski T, Krajewski P, Kaczmarek Z, Surma M.
    J Sci Food Agric; 2017 Dec 15; 97(15):5083-5091. PubMed ID: 28429474
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  • 14. Report- Immunological study of different fraction of wheat proteins.
    Khan S, Khaskheli MH, Nabi G, Deverajani BR, Memon N, Shar GA.
    Pak J Pharm Sci; 2018 Jul 15; 31(4):1437-1440. PubMed ID: 30033431
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  • 18. Prolamin aggregation, gluten viscoelasticity, and mixing properties of transgenic wheat lines expressing 1Ax and 1Dx high molecular weight glutenin subunit transgenes.
    Popineau Y, Deshayes G, Lefebvre J, Fido R, Tatham AS, Shewry PR.
    J Agric Food Chem; 2001 Jan 15; 49(1):395-401. PubMed ID: 11170604
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